These brown butter mashed potatoes are super creamy and buttery and come together in just 25 minutes! Brown butter is infused with rosemary and sage before being added to the potatoes along with parmesan and milk. These vegetarian mashed potatoes are perfect for a weeknight or holiday side dish.
I’ve made variations of these mashed potatoes for years without a written recipe so I figured it was time to actually document the amounts. Not only are these mashed potatoes really easy to make, they’re the epitome of comfort food. The brown butter makes them feel a touch more special than your usual mashed spuds, lending a distinctly nutty flavor. I love tossing the herbs in with the butter while it’s browning so they can infuse an extra layer of flavor. While some potato purists might prefer russet potatoes for an airy mash, I gravitate towards the creamy, dreamy texture of a Yukon gold potato. Feel free to use either potato variety or a combination of both here!
Notes on Ingredients and Substitutions
If you’re vegan or dairy free, you can very easily make a few swaps without compromising flavor! Miyoko’s cultured vegan butter (the block style one) browns just like dairy butter and is a great substitute (and the only worthy one flavor-wise!). You can also easily swap in some vegan parm for the grated parm. My favorite vegan parm is the one from Violife! When it comes to the liquid added to the mashed potatoes, you’ll get the richest flavor and creamiest texture with something higher in fat, whether that’s whole milk, half and half, or a higher fat oat milk to keep it dairy free.
Brown Butter Mashed Potatoes in 4 Easy Steps
More Delicious Variations
Over the years I’ve played around with so many delicious variations of these mashed potatoes. Here are a couple of favorites:
- BOURSIN & CHIVES — Instead of the parmesan, use a whole package of Boursin cheese (they make a plant-based one now!) and stir in a large handful of finely chopped chives. This was the version I made for YEARS so it’s still a big favorite.
- ROASTED GARLIC — roast a whole bulb of garlic beforehand (drizzle with olive oil, wrap in foil tightly, then roast at 400 for 30-45 minutes until the cloves are very tender). Allow the garlic to cool, then slice off the very bottom and squeeze out the cloves. If you LOVE garlic, use all of the cloves. If you want a subtle flavor, use a few. I love to incorporate the garlic by mashing it on my cutting board with a sprinkle of salt then stirring it into the butter.
My Favorite Mashed Potato Pairings
One of my favorite meals over the past couple of months has been serving these stuffed portobello mushrooms with black lentils over a bed of these brown butter mashed potatoes. The flavors mingle and work really well together plus it’s my version of ultimate comfort food! For a super easy meal, I like to make a mashed potato bowl with either sauteed greens or roasted broccoli and store-bought vegan sausage or “chicken” nuggets. It’s comforting and uncomplicated which is what I gravitate to most these days!
Planning your holiday menu? Check out this roundup of 12 of my favorite vegetarian Thanksgiving recipes!
Brown Butter Mashed Potatoes with Rosemary and Sage
- Total Time: 25 minutes
- Yield: 4–6 servings 1x
- Diet: Vegetarian
Description
These brown butter mashed potatoes are super creamy and buttery and come together in just 25 minutes! Brown butter is infused with rosemary and sage before being added to the potatoes along with parmesan and milk. These vegetarian mashed potatoes are perfect for a weeknight or holiday side dish.
Ingredients
- 1 3/4 pounds Yukon gold potatoes
- 1/2 cup unsalted butter
- 1 tablespoon finely chopped sage
- 1 tablespoon finely chopped rosemary
- 6–8 tablespoons whole milk or half and half, at room temperature or gently warmed
- 1/2 cup parmesan cheese
- Sea salt, to taste
- Pepper, to taste
Instructions
If you like to leave the peel on, scrub your potatoes well (my preference). If you prefer your mashed potatoes without the peel, peel them. Dice the potatoes into roughly 1-inch pieces then add them to a large pot and cover with cold water so that it comes to at least 1 1/2 inches above the top of the potatoes. Bring to a boil over medium high heat. Boil until fork tender, about 10-12 minutes, then drain. Add the potatoes back to the pot.
While the potatoes cook, add the butter to a small sauce pan. Set the pan over medium heat. Once the butter is fully melted and begins to bubble, add the chopped herbs and stir. Stir every minute or so until the butter smells nutty and begins to turn golden brown. Make sure to keep an eye on it so it doesn’t burn! Remove the butter from the heat and let it rest until the potatoes are ready.
Once the cooked potatoes have been returned to the pot, pour in the brown butter and herbs. Mash the potatoes to your desired consistency.
Stir in the parmesan cheese and 6 tablespoons of the milk. If you want the potatoes creamier, add the remaining 2 tablespoons of milk (or more if you like!). Taste and season to your liking with salt and pepper then serve.
Notes
- Using room temperature or gently warmed milk keeps the potatoes from cooling down too much before serving.
- Leftovers can be kept in an airtight container in the fridge. Enjoy within 5-6 days. Reheat on the stovetop or in the microwave with a couple of splashes of milk.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: side
The brown butter just takes this to a whole new level. Love!
It really does! So glad you enjoyed it!
I tried these out last night and they were incredible. I don’t know if I can have potatoes any other way now.
Definitely a good problem to have I suppose! So glad you enjoyed them 🙂
The brown butter addition to the mashed potatoes is amazing. These potatoes are so good! Love the fresh herbs and Parmesan too. Thanks for such a great recipe! These will be on repeat here.
Wow, this sounds amazing. I never thought of using a brown butter with anything that wasn’t a baked good. This is brilliant! Thank you.
It’s so good in savory recipes, too! Hope you enjoy these!
Made these tonight, silky, rich, and so fragrant from the brown butter, rosemary, and sage. Total holiday-worthy mash! Thanks for the recipe!
I’m so glad you enjoyed these mashed potatoes! Thank you so much for making them and coming back to leave a lovely review.
I absolutely love this idea! Ready in 25 minutes makes them perfect for any meal. I am definitely going to make these!
Yay! I hope you enjoy them! The brown butter lends such a lovely, nutty flavor.
I made these mashed potatoes at Thanksgiving and they were amazing. The brown butter definitely adds that extra special something.
I had them over Thanksgiving as well! Definitely agree with you about the brown butter 🙂